Charlotte

Ingredients

• a plain round mould, buttered
• alternate rows of raisins
• alternate rows of citron
• four or five ratafias
• a pint of milk
• flavoured with lemon-rind
• the yolks of four eggs

Method

1. 1

   Butter a round mould and ornament with raisins and citron.

2. 2

   Layer with sponge cakes, raisins, citron, and ratafias, pouring sherry over each layer.

3. 3

   Mix milk with beaten egg yolks, heat until thickened, cool, and pour over the cakes.

4. 4

   Let soak, cover, and steam in boiling water for 1.5 hours.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 333. The excerpt below is the record exactly as published.

alternate rows of raisins and citron, mak- ing a star or some other device at the bottom of the mould. Put in it a layer of small sponge- cakes, sprinkle over them a few raisins and a little finely-chopped citron, then four or five ratafias, and pour over these a tea-spoonful of sherry, and repeat until the mould is nearly full. Take a pint of milk sweetened, and flavoured with lemon-rind, and mix with it the yolks of four eggs, -well beaten. Stir this a few minutes over the fire till it thickens, but it must not be allowed to boil. \Vhen the custard is cool, pour it gradually over the cakes, &c., and let it stand tUl they are well soaked. Place a piece of weli- buttered writing paper on the top, and tie the mould ia a cloth. Put it into boiUng water, and keep it boiling imtil sufficiently cooked. It should stand four or five minutes before it is turned out. Serve with wine sauce. Time to boQ, one hour and a half. Probable cost, Is. 4d., exclusive of the sherry. Sufiicient for four or five persons. Chantilly Soup.— Boil one pint of young green peas, shelled, three spring onions, and a sprig of mint, until the peas are quite tender. Kemove the mint and the onions, press the peas through a sieve, and poui- three pints of nicely- flavoured boiling stock to them. Serve very hot. Time, forty minutes. Probable cost, 8d. per pint. Sufficient for six persons. Char. — This fish is considered a great dehcacy, and is peculiar to the lakes of Cum- berland; it is seldom offered for sale in the London market. The flesh is rather Hke that of trout. Wasli tlie char, dry it with a soft cloth, dust it over with flour, and broil it gently tdl it is ready. Send piquante sauce in a tureen to table with it. Time to broil, ten or fifteen minutes. One medium-sized char will Bufiice for two persons. Charlotte. — A' Charlotte, or French fruit pudding, may be made of almost every kind of fruit, or of tv/o or three kinds together. Take a plain round mould, butter

Cook this with the app: pantry check, scaling, and the assistant.